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Fajita veggies cooked in a blue enameled cast iron skillet that is ready for serving.
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5 from 2 votes

Easy Fajita Veggies

Enjoy perfect fajita vegetables at home with a few simple ingredients in a sizzling skillet in under 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Katie G.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 medium bell peppers thinly sliced
  • 1 large onion thinly sliced
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne pepper (optional)
  • 1/2 lime (optional)

Instructions

  • Heat the oil in a large skillet set over medium heat. Combine the seasonings in a small bowl and mix well.
  • Add the peppers and onions to the skillet. Sprinkle the seasoning over the vegetables. Saute for 4 to 8 minutes, stirring frequently, until the veggies are crisp-tender, or softened to your liking. Squeeze the lime juice over the veggies and toss to combine, if desired. Remove from the heat and serve immediately.

Notes

STORAGE: Store leftover fajita veggies in a sealed container in the refrigerator for up to 2 days. 

Nutrition

Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 68mg | Potassium: 298mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3164IU | Vitamin C: 120mg | Calcium: 37mg | Iron: 1mg